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Hoisin Chicken & Plum Stir-Fry

Hoisin Chicken & Plum Stir-Fry

with Zesty Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken & Plum Stir-Fry with Rice in just 20 minutes for a delicious and speedy meal.

Tags:Rapid
Allergens:CelerySoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 sachet

Chicken Stock Powder

(ContainsCelery)

150 grams

Basmati Rice

280 grams

Diced Chicken Thigh

2 unit(s)

Plum

1 pack(s)

Bok Choy

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

½ unit(s)

Lime

2 sachet

Hoisin Sauce

(ContainsSoya)

1 sachet

Ketjap Manis

(ContainsSoya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2787 kJ
Energy (kcal)666 kcal
Fat15.46 g
of which saturates3.86 g
Carbohydrate93.08 g
of which sugars28.18 g
Protein39 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Measuring Cups
Spoon
Frying Pan
Cutting board
Knife
Garlic Press
Bowl
Instructionsarrow up iconarrow up icon
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1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken thigh and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. As the chicken sizzles away, halve the plums, remove the stones and chop each half into 1 cm chunks. Add the plums pieces to the pan with the chicken and continue cooking for a minute.

3

While everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime. Chop half the lime into wedges.

4

Add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened, 1-2 mins.

5

Stir in the hoisin sauce, ketjap manis and sugar (see ingredients for amount). Add 1 tbsp water per person and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

Fluff the rice up with a fork and stir through the lime zest. Share the rice between your bowls and top with the stir-fry. Finish with a sprinkle of spring onion and add a lime wedge for squeezing over. Enjoy!